The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)

The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)

The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used a completely randomized design (CRD) with 3 t...

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Bibliographic Details
Main Authors: Sjaloom Sakul, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi
Format: Article
Language:Indonesian
Published: University of Brawijaya 2020-03-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
fermentation
mono starter
oyster mushroom
starter activity
Online Access:https://jitek.ub.ac.id/index.php/jitek/article/view/391

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